Costata di Vitello al Sugo di Porcini

Grilled Veal Chops with Wild Mushroom Sauce

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I discovered this robust Tuscan mushroom sauce when I attended a cooking class to learn how to make the lightest possible gnocchi. Ironically, the sauce is so rich and heavy that I didn’t want to serve it with gnocchi, but what a great sauce. Grazie, Paola! We love to serve it with a grilled veal chop and polenta.

The chopped vegetables are known as battuto. Traditionally they are hacked up with a curved knife called a mezzaluna, a knife that requires some expertise to use. You may chop everything with a cleaver or chef’s knife, or you may pulse the vegetables in the food processor but be careful not to puree them.


  • 2 cups dried porcini mushrooms
  • ½ cup unsalted butter
  • 2 medium onions, finely chopped
  • 2 small ribs celery, very finely chopped
  • 1 small carrot, very finely chopped
  • 2 to 3 large cloves garlic, very finely minced
  • 2 cups canned Italian plum tomatoes with 1 cup of the juices
  • Salt and freshly ground pepper
  • 3 tablespoons finely chopped fresh parsley
  • 6 to 8 loin veal chops, 10 to 12 ounces each, about 1 inch thick
  • 2 tablespoons olive oil


Rinse the mushrooms and soak 1 hour in hot water to cover. Drain and finely chop; set aside. Strain the soaking liquid through cheesecloth and reserve.

Melt the butter in a heavy sauté pan over medium heat. Add all the vegetables except the tomatoes and cook until tender and golden, 15 to 20 minutes. Pulse the tomatoes with their juices in a food processor until coarsely chopped and add to the pan. Add the chopped mushrooms and 1 cup of the reserved soaking liquid. Simmer uncovered over medium heat until thickened and the flavors are blended, 45 to 50 minutes. Season to taste with salt and pepper. Stir in the parsley. This sauce can be made ahead and refrigerated up to 3 days.

Heat the grill or broiler. Brush the chops with oil and lightly sprinkle with salt and pepper. Grill or broil until medium-rare, 4 to 5 minutes each side.

Reheat the sauce if necessary and spoon it over the chops. Serve with polenta.